Tired of the same old weeknight dinners? Let’s swap out the usual for something truly special! These Savory Couscous Cakes are a game-changer. Made with wholesome whole wheat couscous, they have a wonderfully unique, slightly chewy texture that’s incredibly satisfying. But the real star might just be the vibrant Black Bean Salsa piled on top – it’s a fresh, crunchy, and zesty explosion of flavor that perfectly complements the hearty cakes. This is one of those meals that looks impressive but comes together in a snap. Get ready to find your new favorite vegetarian dish!
Ingredients
• For the Couscous Cakes
• 1⁄2 cup or 85g whole wheat couscous
• 2 tablespoons or 15g whole wheat flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1 large egg
• 3⁄4 cup or 180ml buttermilk or sour fat-free milk
• 1 tablespoon or 15ml canola oil
• Nonstick cooking spray
• For the Black Bean Salsa
• 3⁄4 cup or 125g frozen whole kernel corn, thawed
• 3⁄4 cup or 130g canned black beans, rinsed and drained
• 3⁄4 cup or 180g prepared salsa
• 1⁄2 cup or 60g chopped, peeled jicama
• 1 tablespoon snipped fresh cilantro
• 1 tablespoon or 15ml lime juice
• 1⁄2 teaspoon ground cumin
Instructions
1. PREP: 20 minutes | COOK: 4 minutes per batch | STAND: 20 minutes | MAKES: 4 servings
2. In a medium bowl, whisk together the uncooked couscous, whole wheat flour, baking soda, and salt. In a separate small bowl, lightly beat the egg, then stir in the buttermilk and oil. Pour the wet into the dry and stir until just combined. Let the batter stand for 20 minutes to thicken.
3. While the batter rests, prepare the Black Bean Salsa. In a medium bowl, stir together the thawed corn, rinsed black beans, salsa, chopped jicama, cilantro, lime juice, and ground cumin. Set aside to let the flavors meld.
4. Towards the end of the batter’s resting time, preheat your oven to 200°F or 95°C to keep the finished cakes warm. Lightly coat a large nonstick skillet or griddle with cooking spray and preheat it over medium heat.
5. For each cake, spoon about 2 tablespoons of batter onto the hot griddle and quickly spread it into a 3 ½-inch circle. Cook for about 4 minutes, flipping once, until the cakes are golden brown and the edges look slightly dry.
6. Transfer the cooked cakes to a baking sheet and place them in the warm oven while you cook the remaining batter in batches.
7. To serve, arrange the warm couscous cakes on plates and top generously with the fresh Black Bean Salsa.
Nutritional Information
• PER SERVING: 270 calories, 6 g total fat, 1 g saturated fat, 55 mg cholesterol, 639 mg sodium, 46 g carbohydrates, 8 g fiber, 13 g protein.
Pro Tips
• DIY Buttermilk: No buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to a measuring cup, then filling with fat-free milk to the 3/4 cup line. Let it sit for 5 minutes to curdle slightly before using.
• Don’t Skip the Stand: Letting the batter rest for 20 minutes is crucial. This allows the couscous to absorb the liquid and soften, which ensures the cakes hold together and have the perfect texture.
• Even Cooking is Key: Use a 2-tablespoon cookie scoop to portion the batter for uniformly sized cakes. Spreading them thinly and not overcrowding the pan ensures they cook evenly and get a nice golden-brown crust.
• Salsa Swaps: Feel free to customize the salsa! Diced mango or pineapple can add a sweet twist, avocado can add creaminess, or a finely diced bell pepper can add extra crunch and color.
FAQ
Q: Can I make these couscous cakes vegan
A: Yes, you can make this recipe vegan. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) and use a plant-based milk like soy or almond with 2 tsp of lemon juice or vinegar to create a vegan buttermilk substitute.
Q: Is this a high-protein vegetarian meal
A: With 13 grams of protein per serving, this is a satisfying vegetarian meal. The protein comes from the combination of whole wheat couscous, black beans, and the egg. For an extra protein boost, consider adding a sprinkle of toasted pumpkin seeds or serving with a side of Greek yogurt.
Q: How do I store and reheat leftover couscous cakes
A: Store the couscous cakes and black bean salsa in separate airtight containers in the refrigerator for up to 3 days. To reheat the cakes, place them on a baking sheet in a 350°F (175°C) oven or a toaster oven for 5-7 minutes until warmed through and slightly crispy.
Q: Can this recipe be made gluten-free
A: Since traditional couscous is made from wheat, this recipe is not naturally gluten-free. To adapt it, you could experiment by substituting the whole wheat couscous with cooked quinoa or millet and using a certified gluten-free all-purpose flour blend instead of the whole wheat flour.
